LT72884
Babbling Farker
Just lookin for an amazing carne asada recipe for flank steak or what ever steak.
thanks guys. im in the mood to make tacos next week
thanks guys. im in the mood to make tacos next week
Here you go:
http://www.bbq-brethren.com/forum/showthread.php?t=87688
While I didn't post the recipe per se, I did list all the ingredients, PM me if you need more info.
I'd suggest skirt steak over flank, BTW.
thanx man! im so gonna make some killer tacos next week. Now i gotta find that BBQ seasoning. i have lawrys but not the other. plenty of oranges since all the nieghbors must have grouped together and decided to buy everyone oranges for christmas. haha
I do have a BUNCH of that goya mojo crillo stuff around. maybe add a 1/4 cup of that to yours. hmm.
You can get by just fine without the BBQ seasoning if you can't find it. I'd pass on the moja criollo for carne asada, as it's better for chicken IMO.
This thread has the recipe for a salsa roja that is just great with carne asada tacos:
http://www.bbq-brethren.com/forum/showthread.php?t=87052
ok, i will pass on that mojo stuff then. i agree, it is great on chicken. Was there any oil for the marinate?
thanks
No oil. Just seasoned salt, orange juice, cilantro sprigs, and slivered onions. I coat the meat first with the seasoning salt, then put it in a ziploc, in between layers of cilantro and onion so each surface of the meat is in contact with the cilantro and onion. Then I pour in the OJ, and as I seal the bag, squeeze as much air out of it as possible. Let it sit at least 24 hours in the fridge. if you have either costco or Sam's club near you, they carry really good USDA Choice skirt steak which is ideal for carne asada. Make sure you slice the meat against the grain...
The flavor of a Skirt Steak is like to a $100 bill, and the Sirloin is like to a $20 bill.
Both are good, but the Skirt steak has Massive flavor compared to Sirloin.